This Dairy-Free Cream of Mushroom Soup is better than what you get from the can. Even if you don't have dietary restrictions, this is a recipe for anyone who wants to up-level their soups, sauces, and casseroles.
Having dairy-free condensed mushroom soup is handy to have around, just like my Dairy-Free Cream of Chicken Soup. I use this in my Dairy-Free Chicken and Rice Casserole and it's the star of the show. Homemade condensed soups add SO much flavor!
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📝Ingredients Notes
- Non-dairy butter: I use Country Crock Plant Butter with Olive Oil (or with avocado oil) because it tastes the closest to real butter. I recommend using a non-dairy butter you like the taste of.
- Mushrooms: You can use either white mushrooms or brown/Baby Bella mushrooms. I like to use Baby Bella.
- Chicken or vegetable broth: Chicken broth gives a better flavor, but vegetable broth works well too.
- Almond milk: I like to use my homemade almond milk recipe because it has a pure taste that won't stand out in your dishes. I also love to use my homemade cashew milk.
- Celery salt: It adds a nice depth of flavor.
🧈Substitutions
- Almond milk: Use any unsweetened/unflavored plant-based milk that you like to cook with. I have also tested coconut milk (from the carton, not the can) and oat milk. These two can impact the flavor a little bit, but not drastically.
- Flour: If you need to make this gluten-free, you can substitute the flour for gluten-free all-purpose flour. I like Bob's Red Mill 1:1 Gluten-Free Baking Flour.
- Celery salt: You can also use regular salt.
🔪Equipment
- Food processor
🔪How to Make Dairy-Free Cream of Mushroom Soup
- First, put the mushrooms in a food processor and pulse until the mushrooms are broken down into small pieces.
2. Then, melt the butter in a pot over medium heat and sauté the mushrooms for a minute.
3. Next, make the roux by adding the flour and whisking it.
4. Pour in the broth slowly while whisking continuously to make sure the mixture remains smooth and lump free. Then turn up the heat to about medium-high.
5. Slowly whisk in the almond milk. It will look thin at this point. So turn up the heat and let it come to a light boil while whisking constantly. It will thicken as it comes to a boil.
6. Once the soup has thickened, remove it from the heat and mix in the spices. It will thicken more as it cools.
Add to your favorite recipes or thin it down with your milk of choice for soup!
Enjoy!
🧊Storing
Refrigerate in a glass mason jar or other airtight container for up to 4 days.
✅Pro Tips
- The soup can slightly vary in thickness depending on your choice of flour and milk. Another factor is how slowly/quickly you add the flour, broth, and milk, as well as the temperature of the cream mixture.
- Watch the roux closely, and whisk continuously. The soup can easily burn on the bottom if not.
- A can of Campbell's is 10 ½ ounces or 1 ¼ cup (298 grams). You can measure how much you need and save the rest for later.
⁉️Frequently Asked Questions
Yes, but keep in mind that when freezing cream of chicken soup, it loses some of its original quality. Once thawed, it has some separation and loses a bit of its creamy consistency. However, once mixed with milk and then cooked, it isn't really noticeable.
Before freezing, make sure it's completely cooled, and then freeze in a freezer-safe container for up to 2 months. To thaw, leave in the refrigerator for 8 to 10 hours or until completely defrosted.
⭐️Before you go! If you enjoyed this recipe for my Dairy-Free Cream of Mushroom Soup, leave a review and share it with me! I love to hear from you.
📖 Recipe
Dairy-Free Cream of Mushroom Soup
Ingredients
- 4 ounces Baby Bella mushrooms chopped in food processor
- ¾ cup country crock butter with avocado oil 1 ½ sticks
- ¾ cup flour
- 1 ½ cups chicken or vegetable broth reduced sodium
- 1 ½ cups almond milk unsweetened, plain
- ½ teaspoon celery salt
- ¾ teaspoon onion powder
Instructions
- First, put the mushrooms in a food processor and pulse until the mushrooms are broken down into small pieces.
- Then, melt the butter in a pot over medium heat and sauté the mushrooms for a minute.
- Next, make the roux by adding the flour and whisking until smooth.
- Pour in the broth slowly while whisking continuously and turn up heat to about medium-high.
- Slowly whisk in the almond milk. It will look thin at this point. So turn up the heat and let it come to a light boil while whisking constantly. It will thicken as it comes to a boil.
- Remove from heat once the soup is thick. It will continue to thicken as it cools.
- Mix in the spices and add to your favorite recipes, or thin it down with your milk of choice for soup!
- Enjoy!
Notes
- You can also use white mushrooms instead of Baby Bella.
- For a gluten-free option, use gluten-free all-purpose flour, such as Bob's Red Mill 1:1 Baking Flour.
Nutrition
Note: The nutrition label is just an estimate. Amounts may vary.
Ramona Oliver says
I have a quick question could you use unsweetened oat milk instead of unsweetened almond milk?
Kayla says
You can. It may change the taste slightly, but it will work. I’ve had others tell me they’ve used oat milk for my cream of chicken soup!